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Melissa & Dave - Adventures at Sea

Gluten Free Cinnamon Rolls and French Bread!

With COVID isolating us at home, I've been cooking up a storm.  Steeled by my success with the sourdough bread, I've now baked sour dough cinnamon rolls and french bread to varying degrees of success.  I'm documenting what I did so I can remember later.  :-)

Cinnamon Rolls


3 1/2 cups Manini's GF Bread Flour
1/2 cup sour dough starter
1 Tbsp Coconut Sugar
1/2 tsp Sea Salt
1 Tbsp fresh lemon juice
1 C coconut milk
1/4 C water

3/4 C Coconut Sugar
3 Tbsp Cinnamon
1/8 tsp salt

1/2 C Fake Cream Cheese
2 Tbsp fake butter
2 tsp coconut milk
1/2 C powdered sugar
1 tsp vanilla

Mix dry ingredients for dough.  Add coconut milk and mix with spatula.  Add starter and continue to mix.  Add water a little at a time until dough is holding together but very sticky.  Cover with plastic wrap and let rise ~6 hours.

On your kitchen counter, place a piece of parchment paper.  Transfer dough to paper and flatten with hands to 9 x 15" rectangle.  Mix filling and spread across dough.  Using parchment paper, roll dough along long side so you end up with a 15" long roll.  Cut roll into 8 to 10 equal slices.  Place each slice onto cookie sheet lined with parchment paper.  Place damp towel over cookie sheet.  Leave to rise in oven with light turned on over night.

In the morning remove cookie sheet from oven, heat to 375 C and bake for 22 to 25 minutes until the edges are barely starting to turn golden.  Do not over bake as they will get crumbly and dry.

When baked, mix glaze and drizzle over rolls.  Eat!



French Bread



3 cup Manini's GF Bread Flour
1 tsp. salt
1 cup sourdough starter
3/4 cup warm coconut milk
1 Tbsp. honey/agave syrup
1 Tbsp. olive oil
1 jumbo egg, beaten

Mix salt, sourdough starter, milk, honey, oil, and beaten egg in stand mixer with paddle attachment.  Add flour 1/2 cup at a time. Beat for 5 minutes.  Dough should be about the consistency of cookie dough.  Won't even vaguely look like bread at this stage.

Generously oil a baking sheet. Divide dough into two parts. Prepare a small bowl of water for moistening your hands as needed in working with the sticky dough. Use your hands to scoop half of dough and form it into a 14-inch log. It should end up 2 to 3 inches wide and a little over 1 inch high. Repeat with the second half of the dough.

Use a sharp knife to cut diagonal slashes on the log every 1-1/2 inches. Place a damp towel over dough very gently and let rise in oven with light on for about 4 hours or until it looks nicely risen.

Preheat oven to 425°F. When hot, place bread in oven and bake until internal temperature reads at least 190°F - approximately 20 minutes in convection or 30 to 35 minutes in conventional oven.

Remove from oven and transfer to cooling rack after a few minutes. Allow to cool at least 10 minutes before serving.

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